Put the flour, salt and sugar in the bowl of a food processor, pulsing a few times to mix. Add the butter and pulse until the butter is about the size of small peas. With the machine running, begin adding the ice water a few tablespoons at a time, until the dough begins to form a ball. Stop adding water as soon as it does.

Dump the dough out onto a floured work surface and bring together into a ball. Divide the ball into 2 equal halves. Flatten each mound slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes. The dough will keep for up to one week in the fridge or 2 months in the freezer. Defrost in the refrigerator before rolling.